CAJ | 학술논문

目的：解决小米奶中含有淀粉而引起的沉淀问题。方法添加食品工业中常用的稳定剂，采用通用旋转设计。结果小米奶饮料基本的配比是小米浸提液与鲜奶比例为0.185：1；稳定剂的添加量为卡拉胶0.036%和黄原胶0.034%，此时产品的沉淀量为0.691%。并对三因素之间的相互影响进行了分析，小米浸提液与卡拉胶之间有交互作用；小米浸提液和卡拉胶的添加量对产品稳定性影响作用显著，且前者大于后者。结论该研究为小米奶饮料的开发提供了研究依据。
목적：해결소미내중함유정분이인기적침정문제。방법첨가식품공업중상용적은정제，채용통용선전설계。결과소미내음료기본적배비시소미침제액여선내비례위0.185：1；은정제적첨가량위잡랍효0.036%화황원효0.034%，차시산품적침정량위0.691%。병대삼인소지간적상호영향진행료분석，소미침제액여잡랍효지간유교호작용；소미침제액화잡랍효적첨가량대산품은정성영향작용현저，차전자대우후자。결론해연구위소미내음료적개발제공료연구의거。
Objective To prevent the precipitation in millet milk drinks. Methods The general rotation design was used, by adding the stabilizer which was commonly used in the food industry. Results The basic proportion of millet milk beverage was at the ratio of millet leaching liquid to fresh milk at 0.185:1. The amount of stabilizer was 0.036% carrageenan with 0.034% xanthan, at which the product precipitation amount was 0.691%. The influence of the three factors were analyzed between each other, and there was an interaction between carrageenan and millet extract;the millet extract and carrageenan content had a signifi-cant influence on the stability of product, and the effect of millet extract was greater than that of carrageenan. Conclusion The above experience provides a scientific basis for the development of the millet milk drink.